Since it’s still chilly in the evening, I thought I’d share a favorite recipe for chicken stew that’s very healthy and easy to make. I found it on washpost.com, the website for The Washington Post.
Chicken Stew Provençal
2 T. olive oil
4 boneless, skinless chicken breasts, (about 20 oz.) cut crosswise in half, then each half into thin strips
2 med. onions, cut into thin wedges
2 stalks celery, cut crosswise into 1/2 inch pieces
2 med. carrots, cut into 1/2 inch pieces
4 med. cloves garlic, minced
2 C. low-sodium nonfat chicken broth
28 oz. can no-sodium diced tomatoes, plus their juices
4 med. (unpeeled) red potatoes, cut into 1 inch pieces
2 tsp. dried herbes de Provence, crushed (I didn’t crush them)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Heat the oil in a large Dutch oven or skillet over medium-high heat. Add the chicken and cook, turning the pieces occasionally, for 5-7 minutes or until they have browned on all sides. Set aside.
Add the onion, celery, carrots and garlic; cook, stirring occasionally, for 5 minutes or until the onion is soft.
If using a skillet, transfer to Dutch oven and add the broth, tomatoes with their juice, chicken, potatoes, herbes de Provence, salt and pepper, stirring to combine.
It should look like this:
Bring to a boil, then reduce the heat to low; (or med-low, depending on your stove) cover and cook, stirring occasionally, for 45 min. to 1 hour, until the chicken is cooked through and the potatoes are fork-tender. Serves 6.
The finished product:
Note: this is a very low-sodium recipe. If you’re a salt freak, you’ll probably want to add more salt. Enjoy!